Roasted Cauliflower and Coconut Soup

Method

1. Preheat your oven to 180°C/350°F/ Gas Mark 4.
2. Peel and cut the onions into 1cm wedges and trim then cut the cauliflower into even-sized florets. If it has the leaves on, don’t cut them off, roast those too. Place it all in a roasting tray with the unpeeled garlic cloves and sprinkle with the cinnamon and ras el hanout. Season well, and drizzle everything with a good glug of olive oil. Toss it all together and pop into the oven for 25–30 minutes, until cooked through and a little charred.
3. Scatter the coconut flakes on to a small tray and pop into the oven for the last few minutes to toast – they should only need 3–4 minutes.
4. When the veg are ready, remove the garlic cloves and scrape all the veg into a large saucepan. Squeeze the garlic out of its skins and add them too. Pour in the coconut milk, add the stock and gently bring to the boil.
5. Reduce the heat a little and simmer for 5 minutes, then remove from the heat. Using a stick blender, blitz the soup until creamy and smooth, adding a splash more water if it is too thick. Taste and adjust the seasoning, and serve topped with the toasted coconut flakes and a drizzle of chilli oil.

• Autumn
• Winter
• Light Meals & Salads
• vegetarian
• healthy
• Georgina Hayden

Ingredients

• US
• METRIC

You'll Need